Please note that the Prep time is hands on time only. This pie is a great make ahead recipe since it needs to refrigerate for at last 8 hours before serving.
In a small microwave-safe bowl, microwave the chocolate chips for 30 seconds. Mix with a fork until smooth. If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.
In a blender, combine the pumpkin purée, tofu, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon. Add the melted chocolate and blend on high until completely smooth.
Pour the pie filling into the prepared pie crust and bake for 30 minutes. The filling will not be fully set yet—that’s okay! Remove from the oven and allow to cool in the pan.
Transfer the cooled pie to the refrigerator and let it set overnight or for at least 8 hours.
Top with dairy-free whipped cream, if using.
Notes
This recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Reprinted with permission from BenBella Books.
*Editor's Note: We did confirm that "tablespoons" is correct for the pumpkin pie spice. If you are timid about using so much spice, you can reduce it to 1½ teaspoons. If you do use the full amount of spice, please be aware that a single slice (1/8 pie) contains about ½ teaspoon of cinnamon. This might be too much for some people in one sitting or one day.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-silken-chocolate-pumpkin-pie